Fried Cheese with Tomato Jam


Since last week,  I have had cheese fritters twice, both delicious – once when I was in Pune and the other when I was at the New Delhi airport. Both the cheese fritters were made of Paneer, and they were undoubtedly yummy. Even while seated in the plane, I had already planned to do a cheese fritter recipe for the Q.B.B. ghee fans. Here, I have created a cheese fritter recipe using goat’s cheese. Goat’s cheese is readily available in all supermarkets. You can also use Feta, Emmental or matured Cheddar cheese. This is a perfect party food, and you can crumb the cheese well in advance and fry it just before the guests arrive. The tomato jam too can be done at least one week in advance. I am sure you will enjoy every bite and leave nothing on the plate. The fritters will be crispy on the outside with melting soft goat’s cheese inside.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4


300 g tomatoes

180 g sugar

50 ml water

Zest of 1 lemon

80 ml juice

1 red chilli padi, chopped


1. Blanch the tomatoes and chop coarsely.

2. Place the rest of ingredients and chopped tomatoes into a saucepan and boil till thick and sticky.


200 g goat’s cheese, sliced 3 cm thick

Flour for dusting

1 egg, beaten

Dried breadcrumbs

Q.B.B. ghee for shallow frying


1. Coat the cheese pieces with flour and then dip in egg and roll in bread crumbs.

2. Heat Q.B.B. ghee in a frying pan and shallow fry the fritters on both sides till golden brown. Drain on absorbent paper.

3. Serve with tomato jam and salad leaves.

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